Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Sunday, May 8, 2011


2 cups sugar
3 eggs
1 cup oil
2 tsp vanilla

1 8oz can of crushed Pineapple
2 cups shredded Zucchini
3 cups All Purpose Flour
1 tsp salt
1 1/2 tsp Baking soda
1 1/2 tsp Cinnamon
1 cup chopped Dates, Raisins or Cranberries * (optional)

Beat eggs, oil, sugar and vanilla until thickened; stir in remaining ingredients mixing well. Beat eggs, oil, sugar and vanilla until thick.

Pour into 2 greased 9x5 loaf pans and bake 1 hour at 350 degrees. Bread is done with a toothpick poked into center comes out clean.

Zucchini Bread - Lost and Found

Today while enjoying a lunch with the girls (daughters Beth and Becki and grands, Dorie and Althea) for Mother's Day Beth asked about my mom's Zucchini Bread Recipe and the search began...

I found a recipe for Zucchini Bars (really good) and various other concoctions including a CHOCOLATE Chewy Cake recipe - note to self - MUST try this... but no Zucchini Bread recipe. I knew I had, I had just looked at it but the more I searched through my file and the wood box that hold various recipes and small cook books and even the shelf of the some 50 or so cookbooks I have on display, Nada, Zip, Zero.

Tonight as I settle down to jump on the laptop and get ready for bed, I looked one more time and found it within 5 minutes! So Beth, all is not lost and neither is the recipe which is written on a once beautiful recipe card printed in 1979.

It holds not only stains from countless uses, but the wonderful handwriting of my mother - I remember when she and dad got this recipe though not its origins. Daddy had retired and was battling boredom and then cancer but he had planted a row of Zucchini never imaging the yield and they did not want to waste it... so they picked it and what they did not freeze they made into bread and gave it away and froze it as well.

During my search I also found a Zucchini - Cheese Bread that I tried years ago and had good results from. Both recipes are being added to blog and with Summer upon us I suggest that you take time to make at least one batch of this bread... it's worth it, I promise.

I also want to share with you a Facebook and Etsy Store that deals  with vintage cookbooks (a passion of mine). If you love to cook, or collect this is a wonderful resource:

Vintage Cookbooks!/VintageCookbooks

Drop by and tell them Camella sent you!